There are dozens of varieties of squash different and I discover new ones every day (thank you Lili !) and I enjoy to cook them in lots of different ways to vary the pleasures ! The pumpkins is very “fashionable” at the moment, it is true that with his little taste of chestnut it has of what to seduce us, but in contrast to the butternut squash was not too popular, it may be a little neglected, yet it is the pumpkin the more ” common “.

The other day at the market, I just bought a butternut squash whole just for Mister and me ! You can imagine the whole thing… so I’ve frozen, but also not poorly cooked, including a Bowl of butternut squash soup !

I gradually changed my habits to eating more vegetarian and more healthy, and what is awesome is that I discover a lot of things to which I paid no attention before. The organic grocer has become a true cave of ali baba, I test a lot, I don’t like everything, but I taste, I discovered and I’m learning to tame a bunch of products with pleasure !

So here is a recipe for a terrine, perfect for a light meal or to take in his lunch box ! It is gluten-free and full of nutrients, I hope you enjoy it !

Terrine of butternut squash, sprouts, lentils and seeds varied {gluten-free}


  • 500 g of butternut squash
  • 200 g of wholemeal rice flour
  • 100 g emmental, grated
  • 3 eggs
  • 50 g of shoots of lenses
  • 30 g of quinoa flakes
  • 60 ml of grape seed oil
  • 60 ml of vegetable milk
  • 30 g of pumpkin seeds
  • 30 g of sunflower seeds
  • 20 g of sesame seeds
  • Salt and pepper


Preheat the oven to 200°.

Peel and cut the squash into small cubes and arrange on a baking sheet. pour a drizzle of olive oil over the top, and bake for 30 minutes.

Once cooked, take 300 g of pumpkin for the puree and keep the rest in cubes.

Mix together the flour, bran flakes and 3/4 of the seeds.

In a bowl beat the eggs with the milk, oil, pumpkin puree and salt and pepper.

Pour gradually the flour mixture over the liquid mixture and stir without over-working the dough. Then add to the mix the emmental, the germinated seeds of lentils and the squash in cubes.

Pour the preparation in a cake mold non-stick or jacketed with parchment paper. Add the remaining seeds over top.

Bake at 180° for 50 minutes.

Enjoy slices warm or cold, accompanied with a good salad.

Written by Doc

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